*Tagliatelle with Ragu Sauce*
Serves 4 A deliciously simple meat sauce served with a simple pasta. You can make your own tagliatelle or use storebought. This sauce actually goes well with any pasta. From the people at Cirio. 200g flour (about 1 1/2 cups) 2 eggs extra virgin olive oil salt to taste
1 stalk celery, finely chopped 1 medium carrot, peeled and finely chopped 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and minced knob butter splash extra virgin olive oil 240ml red wine (1 cup) 2 dessert spoons tomato puree 500g minced meat (a generous pound) 500ml Cirio Passata (2 cups) (I used the Napoletana with Mediterranean herbs)
sugar and salt to taste To make the pasta beat the eggs with a dash of oil and salt. Add the flour to make a firm and elastic dough. Cover and let rest for an hour and a half in the refrigerator. Flatten the dough with a rolling pin on a lightly floured surface. Roll out into thin pasta sheets, less than 1 mm thick and cut into 7mm strips. Dust the strips with flour to keep from sticking. For the ragu, heat a splash of olive oil along with a knob of butter in a large saucepan. Add the celery, carrot, onion and garlic and lightly fry to soften over medium low heat. Add the meat and cook, stirring until the meat is quite dry. Add the wine and bring to the boil and then simmer quickly until the wine is almost evaporated. Stir in the tomato puree and Passata. Bring to the boil, REduce to a simmer and then adjust the acidity with some sugar. Add salt to taste. Simmer while you cook the pasta. Bring a large pot of lightly salted water to the boil. Add the tagliatelle and cook for 3 minutes. Drain well and then serve with the Ragu sauce. |
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